Raw Potato Cakes
Crunchy and savory raw potato cakes with a hint of onion, perfect for a quick snack or light meal, appealing to those who enjoy simple, hearty flavors.
Ingredients
Instructions
- Combine grated potatoes, eggs, chopped onion, salt, and enough flour to hold the mixture together.
- Mix until well combined.
- Drop spoonfuls of the mixture into hot shortening.
- Fry until golden brown on both sides.
- Drain and serve hot.
Tips & Substitutions
For the best texture, use starchy potatoes like Russets. If you're short on flour, breadcrumbs can be a good substitute to help bind the mixture. Adding grated zucchini can enhance the flavor and moisture. For extra seasoning, consider mixing in herbs like parsley or chives. Make sure the oil is hot enough before frying; otherwise, the cakes may absorb too much oil.
Serving Suggestions
Serve these potato cakes hot, ideally with a dollop of sour cream or applesauce for a tasty contrast. They pair beautifully with Grandma Lewis' Velvet Salad for a light and refreshing meal. You can also enjoy them alongside grilled meats or as a part of a brunch spread with eggs and toast.
Storage & Reheating
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Potato Cakes contains roughly 548 calories, with 8g protein, 82g carbohydrates, and 21g fat. It is an excellent source of potassium (31% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 663mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these potato cakes ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it for up to 24 hours before frying. Just mix well again before cooking. Alternatively, you can fry the cakes and freeze them, then reheat as needed.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use a flaxseed meal or chia seeds mixed with water; use 1 tablespoon of seeds with 2.5 tablespoons of water per egg. This will help bind the ingredients similarly to eggs.
Can I bake these instead of frying?
Yes, you can bake the potato cakes for a healthier option. Preheat your oven to 400°F (200°C), place the cakes on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through until golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).